Effect of hot acetic acid solutions on postharvest decay caused by Penicillium expansum on Red Delicious apples |
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| Authors: | Mohsen Radi Hassan Afshari Jouybari Gholamreza Mesbahi Asgar Farahnaky Sedigheh Amiri |
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| Institution: | 1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Janbazan Street, Shiraz, Iran;2. Department of Food Science and Technology, Islamic Azad University, Yasooj Branch, Yasooj, Iran |
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| Abstract: | The objective of this research was improvement of apple hot water treatment efficiency by using acetic acid. The apples (cultivar Red Delicious) were treated using hot acetic acid solutions (1, 2 and 3%) at 50 °C for 1, 2 and 3 min. The results of in vitro study showed that treatment with acetic acid at 50 °C can significantly reduce the growth of Penicillium expansum spores. The treatment of apples with 50 °C acetic acid solutions, in particular 2% acetic acid solution for 3 min or 3% acetic acid solution for 2 min, had significant impacts in reducing the extent of decay of the fruit during the short time storage experiment, while this effect was not significant in the long-time storage. |
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| Keywords: | Apple Hot water treatment Acetic acid Postharvest Penicillium expansum |
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